Honey Garlic Glazed Baked Chicken Breast with Roasted Broccoli and Garlic Butter Rice

Steps

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Honey Garlic Glazed Baked Chicken Breast

1. Pat the 4 chicken breasts dry and season all over with ¾ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon smoked paprika, and ½ teaspoon onion powder. 4 min
2. Whisk together 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 1 tablespoon melted unsalted butter, and 4 minced garlic cloves in a small bowl until combined. 3 min
3. Preheat the oven to 425°F and brush a baking dish or rimmed sheet pan with 1 tablespoon olive oil. 10 min
4. Arrange the seasoned chicken breasts in the prepared dish, spoon half the glaze over the top, and bake for 15 minutes. 15 min
5. Spoon the remaining glaze over the chicken and continue baking for 10–12 minutes until an instant-read thermometer inserted in the thickest part reads 165°F. 12 min
6. Rest the chicken in the pan for 5 minutes so the juices redistribute. 5 min
7. Garnish with 2 tablespoons roughly chopped fresh parsley (optional) and serve. 2 min

Garlic Butter Ricebase

1. Rinse 1½ cups long-grain white rice under cold water until the water runs clear, then drain well. 2 min
2. Mince 2 garlic cloves. 2 min
3. Timing-sensitive step. Melt 1½ tablespoons unsalted butter in a medium saucepan over medium heat, add the minced garlic, and sauté for 1 minute until fragrant. 2 min
4. Add the rinsed rice and stir to coat in the garlic butter for 1 minute, then pour in 2¾ cups low-sodium chicken broth and ½ teaspoon kosher salt and bring to a boil. 4 min
5. Reduce heat to low, cover tightly, and simmer for 18 minutes until all the liquid is absorbed. 18 min
6. Remove from heat and let the rice steam, covered, for 5 minutes, then fluff with a fork. 5 min
7. Garnish with 1 tablespoon chopped fresh parsley (optional) and serve.

Roasted Broccoliside

1. Cut 1¼ pounds broccoli into bite-sized florets and spread them in a single layer on a large rimmed baking sheet. 5 min
2. Drizzle 2 tablespoons olive oil over the florets, sprinkle with ¼ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper, then toss to coat evenly. 2 min
3. Roast at 425°F for 20–22 minutes, tossing once halfway through, until the edges are crisp and lightly charred. 22 min
4. Squeeze the juice of ½ lemon over the roasted broccoli and serve immediately.